Refried Beans - Slow Cooker
Refried Beans - Slow Cooker

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, refried beans - slow cooker. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Slow Cooker Refried Beans are easy to make and turn out ultra creamy with butter as the secret ingredient. This recipe for Slow Cooker Refried Beans is one of the first recipes I learned how to make in my slow cooker. It is such a great side dish, and it makes a ton of beans.

Refried Beans - Slow Cooker is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Refried Beans - Slow Cooker is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have refried beans - slow cooker using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Refried Beans - Slow Cooker:
  1. Take 1/2 lb. dry pinto beans
  2. Get 1/2 cup diced yellow onion
  3. Make ready 1 large clove garlic, minced
  4. Take 1 small jalapeno, seeds removed and diced
  5. Take 1 tsp. chili powder
  6. Take 1/2 tsp. cumin
  7. Prepare 10 twists freshly cracked pepper
  8. Make ready 1 1/2 cups unsalted vegetable broth
  9. Take 2 cups water
  10. Make ready 1/2 tsp. salt, or more to taste

You don't have to soak these dried beans overnight (which I often forget to do). Perfectly from scratch Slow Cooker Refried Beans minus the refried part that are simply amazing. We love em' in our house and put them on everything! Heck we use our tortillas chips and these beans act as as a dip!

Steps to make Refried Beans - Slow Cooker:
  1. Start by soaking the beans overnight. Pick through them first, removing any stones or bad beans you may find. Then place them in a large bowl and fill with enough water to cover the beans by a couple of inches. Place the bowl in the fridge to soak overnight.
  2. When ready to start the beans, grease the slow cooker. Drain the beans and place them in. Then add in the rest of the ingredients EXCEPT for the salt. Give it a stir, place the lid on and cook on low heat for 8 hours.
  3. Once the 8 hour mark is up, drain the liquid from the beans, but reserve about 1 cup of it.
  4. Use either a hand masher (for a chunkier, more rustic texture) or an immersion blender (for a smoother and creamier texture) to mash the beans to your preferred consistency. I just use a hand masher. If the beans are too dry while mashing, loosen them up by adding some of the reserved liquid. Keep in mind that they will thicken slightly as they cool.
  5. Season the finished beans with the salt and some additional pepper, then that's it. Serve immediately, topped with some cheese if you like, and refrigerate any leftovers.

So flippin' good you guys, you'll never buy canned again! Slow cooker refried beans are the simplest way to make rich and hearty refried beans at home - they are worlds above their canned counterparts. Add onion, jalapeño, garlic, and cumin to your slow cooker. Place the lid on the slow cooker. Refried beans are SO simple and so cheap and they are the most delicious refried beans you will ever eat, hands down.

So that is going to wrap this up with this special food refried beans - slow cooker recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!